KR20210157632A - Manufacturing method of codfish soup using lespedeza cuneata - Google Patents
Manufacturing method of codfish soup using lespedeza cuneata Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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Abstract
Description
본 발명은 야관문을 이용한 대구탕의 제조방법에 관한 것으로, 더욱 구체적으로는 야관문을 우려낸 약주가 혼입된 대구탕의 제조방법에 관한 것이다.The present invention relates to a method for preparing cod soup using Yagwanmun, and more specifically, to a method for preparing codfish soup in which Yagwanmun is brewed with medicinal liquor.
일반적으로 대구탕(Codfish Soup)은 대구로 끓인 맑은 탕 요리를 지칭하는 것으로, 대구탕에 사용되는 대구는 머리가 크고 입이 커서 대구(大口)라 하였고, 명태와 비슷하게 생겼으나 몸이 좀 더 작으며, 무리를 지어 다니며 12월에서 1월경 수심이 얕은 연안에서 동시 다발적으로 알을 낳는데, 알이 꽉 차있을 때 먹는 것이 별미이며, 이를 이용하여 조리한 대구탕은 국물 맛이 깊고 시원하여 술안주는 물론 해장에도 도움이 된다.In general, Codfish Soup refers to a clear soup cooked with cod. The cod used for cod soup has a large head and a large mouth, so it was called cod. It looks similar to pollack but has a smaller body. They go around in groups and lay eggs simultaneously in shallow waters around December to January, and eating them when the eggs are full is a delicacy. It also helps with seaweed.
대구탕과 관련한 종래 기술의 일 예로서, 대한민국 특허등록 제1857075호(특허문헌 1)에서는 세척한 생대구를 대구살, 대구 내장, 대구 머리, 대구뼈로 분리하는 대구 전처리단계; 물에 대구 머리, 연자육, 구아바잎, 파, 무우, 다시마, 새우, 샐러리, 청양고추, 베트남 고추, 가쓰오부시, 멸치, 표고버섯, 홍합을 투입 및 가열하여 베이스 육수를 제조하는 베이스 육수 제조단계; 상기 베이스 육수에 무우, 다진 마늘, 파, 대구살 및 오만디를 포함하는 제1원료를 투입 및 가열하는 제 1원료투입단계; 상기 제 1원료를 투입 및 가열 후, 된장, 발효맛술 및 과일즙을 포함하는 부첨가 천연조미를 투입하는 부첨가 천연조미 투입단계; 부첨가 천연조미를 투입한 후 대구 내장, 미나리, 콩나물을 포함하는 제 2원료를 투입 및 가열하는 제2원료투입단계; 를 포함하는 대구탕의 제조방법에 제안된 바 있다.As an example of the prior art related to cod soup, in Korean Patent Registration No. 1857075 (Patent Document 1), a cod pretreatment step of separating washed raw cod into cod meat, cod intestines, cod head, and cod bones; A base broth manufacturing step of preparing a base broth by adding and heating cod head, lotus meat, guava leaf, green onion, radish, kelp, shrimp, celery, cheongyang pepper, Vietnamese red pepper, bonito flakes, anchovy, shiitake mushroom, and mussels in water; a first raw material input step of inputting and heating a first raw material including radish, minced garlic, green onion, cod meat and omandi to the base broth; an additive natural seasoning input step of adding and heating the first raw material and then adding additional natural seasonings including soybean paste, fermented taste wine, and fruit juice; A second raw material input step of inputting and heating a second raw material including cod intestines, water parsley, and bean sprouts after adding the added natural seasoning; It has been proposed for a method for preparing Daegu-tang comprising a.
한편, 비수리(학명: Lespedeza cuneata G. Don)의 한약명인 야관문(夜關門)은 콩(Leguminosae)과에 속하는 다년생 초본으로 그 풀은 진해, 소염, 거담 및 항균 작용을 가진 것으로 알려져 주로 한약재로 사용되고 있으며, 대한민국 특허공개 제2019-0138944호(특허문헌 2)와 같이 야관문 담금주를 제조하거나, 또는 대한민국 특허공개 제2019-0134003호(특허문헌 3)와 같이 야관문 차를 제조하는 방법이 제안된 바 있다.On the other hand, Yagwanmun (夜關門), the herbal medicine name of Bisuri (scientific name: Lespedeza cuneata G. Don), is a perennial herb belonging to the leguminosae family. There is a method of manufacturing Yagwanmun immersion wine as in Korean Patent Publication No. 2019-0138944 (Patent Document 2), or a method of manufacturing Yagwanmun tea as in Korean Patent Publication No. 2019-0134003 (Patent Document 3) is proposed. have.
그러나 야관문을 이용하여 대구탕을 제조하는 방법은 제안된 바 없으며, 이에 따라 본 발명자는 보양식으로 섭취 가능하면서 야관문의 효능이 가미된 새로운 방식의 대구탕의 제조방법을 제안하게 되었다.However, there has been no proposal for a method of manufacturing cod soup using Yagwanmun. Accordingly, the present inventors have proposed a new method of preparing cod soup that can be consumed as a nourishing food while adding the efficacy of Yagwanmun.
본 발명은 탱탱한 대구살을 유지할 수 있고 맛이 깊으며 야관문의 약효를 가지는 동시에 대구 고유의 피쉬(Fish) 콜라겐을 섭취할 수 있게 하는 야관문을 이용한 대구탕의 제조방법을 제공하고자 하는데 그 목적이 있다.An object of the present invention is to provide a method for preparing cod soup using codfish soup that can maintain firm cod meat, has a deep taste, and at the same time has medicinal effects of codfish, and enables ingestion of fish collagen unique to cod.
상기의 목적을 달성하기 위한 본 발명은, The present invention for achieving the above object,
야관문을 술에 투입하여 우려내는 야관문 담금주 제조 단계; Yagwanmun fermented liquor production step of brewing by putting it in alcohol;
물에 닭발, 닭뼈, 황기, 황칠나무, 파뿌리, 강황, 양파껍질, 헛개나무, 감초, 당귀, 생강 및 전복껍질을 투입하여 소정시간 끓여서 1차 가열하고, 건새우, 멸치 및 다시마를 추가 투입하여 소정 시간 끓여서 2차 가열한 다음, 고형물을 필터링 하는 맑은 육수 제조 단계; Add chicken feet, chicken bones, astragalus, hwangchil tree, green onion root, turmeric, onion peel, hemp tree, licorice, angelica, ginger and abalone peel to water, boil it for a predetermined time, and heat it first, add dried shrimp, anchovy and kelp A clear broth preparation step of boiling for time and then second heating, filtering the solids;
상기 맑은 육수와 상기 야관문 담금주를 혼합하여 소정시간 끓이는 야관문 육수 제조 단계; A Yagwanmun broth production step of mixing the clear broth and the Yagwanmun fermented wine and boiling for a predetermined time;
대구의 등을 절개하여 내장을 제거한 후 세척한 대구를 소정 시간 건조하는 반건조 대구 제조 단계; A semi-dried cod manufacturing step of removing the intestines by cutting the back of the cod and drying the washed cod for a predetermined time;
상기 야관문 육수에 상기 반건조 대구, 찹쌀, 대추, 더덕, 마늘, 미나리, 대파를 투입하여 소정시간 끓이는 야관문 대구탕 제조 단계; 를 포함하는 것을 특징으로 한다.A Yagwanmun cod soup manufacturing step of boiling the semi-dried cod, glutinous rice, jujube, deodeok, garlic, water parsley, and green onion in the Yagwanmun broth for a predetermined time; It is characterized in that it includes.
바람직한 실시 예로서, 상기 맑은 육수 제조 단계에서 2차 가열 공정은, 건새우를 1차 투입하여 15~25분 끓인 후, 멸치 및 다시마를 2차 투입하여 15~20분 끓이는 것일 수 있다.As a preferred embodiment, the secondary heating process in the clear broth preparation step may be to boil dried prawns for 15 to 25 minutes by first adding them, and then adding anchovies and kelp for 15 to 20 minutes.
또한, 상기 맑은 육수 제조 단계에서 1차 가열 공정시 물 18ℓ에 대하여 닭발 250~350g, 닭뼈 250~350g, 황기 40~60g, 황칠나무 40~60g, 파뿌리 40~60g, 강황 10~20g, 양파껍질 40~60g, 헛개나무 50~70g, 감초 25~35g, 당귀 10~20g, 생강 90~110g, 전복껍질 400~600g을 투입하여 200~300분 끓이고, 2차 가열 공정시 건새우 120~180g, 멸치 120~180g, 다시마 80~120g을 투입할 수 있다.In addition, 250-350 g of chicken feet, 250-350 g of chicken bones, 40-60 g of astragalus, 40-60 g of hwangchil tree, 40-60 g of green onions, 10-20 g of turmeric, and onion peel for 18 liters of water during the first heating process in the clear broth manufacturing step Add 40-60g, 50-70g Heotgae tree, 25-35g licorice, 10-20g Angelica, 90-110g ginger, 400-600g abalone shell and boil for 200-300 minutes. During the second heating process, dry shrimp 120-180g, anchovy 120~180g, kelp 80~120g can be added.
또한, 상기 야관문 육수 제조 단계에서, 상기 맑은 육수 100중량부에 대해 야관문 담금주 10중량%를 혼합하여 15~35분 끓일 수 있다.In addition, in the preparation of the Yagwanmun broth, 10% by weight of the Yagwanmun fermented wine may be mixed with 100 parts by weight of the clear broth and boiled for 15 to 35 minutes.
또한, 상기 야관문 대구탕 제조 단계에서, 육수 100중량부에 대해 반건조 대구 28~35중량%, 찹쌀 32~38중량%, 대추 2~5중량%, 더덕 2~5중량%, 마늘 2~6중량%, 미나리 2~5중량%, 대파 1~3중량%를 투입하여 5~30분 끓일 수 있다.In addition, in the Yagwanmun Daegu-tang manufacturing step, semi-dried cod 28-35% by weight, glutinous rice 32-38% by weight, jujube 2-5% by weight, deodeok 2-5% by weight, garlic 2-6% by weight with respect to 100 parts by weight of broth %, 2 to 5% by weight of water parsley, and 1 to 3% by weight of green onion can be added and boiled for 5 to 30 minutes.
본 발명의 대구탕 제조방법에 따르면, 반 건조된 처리된 대구를 사용함으로써 끓인 후에도 탱탱한 대구살을 유지하여 식감을 향상시킬 수 있고, 동시에 야관문을 우린 술을 혼입함으로써 잡내와 비린내가 제거되어 남녀노소 누구나 거부감 없이 섭취 가능할 뿐 아니라, 몸에서 흡수가 용이한 대구의 피쉬 콜라겐을 섭취할 수 있으면서 야관문이 가지는 효능을 내포하므로 육류에 비해 월등하게 향상된 보양식을 제공할 수 있게 된다.According to the method for producing cod soup of the present invention, by using semi-dried cod, the texture can be improved by maintaining firm cod meat even after boiling. In addition to being able to consume without any objection, it is possible to ingest the fish collagen of cod which is easily absorbed by the body, and it contains the efficacy of wild ginseng, so it is possible to provide a nutritionally improved nutritional food that is significantly improved compared to meat.
도 1은 본 발명에 따른 야관문을 이용한 대구탕의 제조 공정을 개략적으로 보인 블록도이다.1 is a block diagram schematically showing a manufacturing process of a cod soup using a yagwanmun according to the present invention.
본 발명은 다양한 변경을 가할 수 있고 여러 가지 실시예를 가질 수 있는 바, 이하에서는 본 발명의 바람직한 형태의 방법을 예시하고 이에 기하여 본 발명을 상세하게 설명하고자 한다. 그러나 이는 본 발명을 예시된 형태만으로 한정하려는 것이 아니며, 본 발명의 사상 및 기술 범위는 예시된 형태의 통상적인 변경이나 균등물 내지 대체물까지 포함한다.Since the present invention can have various modifications and can have various embodiments, the present invention will be described in detail by exemplifying the preferred mode of the present invention and based thereon. However, this is not intended to limit the present invention to only the illustrated forms, and the spirit and technical scope of the present invention includes ordinary modifications or equivalents or substitutes of the illustrated forms.
도 1은 본 발명에 따른 야관문을 이용한 대구탕의 제조 공정을 개략적으로 보인 블록도이다.1 is a block diagram schematically showing a manufacturing process of a cod soup using a yagwanmun according to the present invention.
도 1을 참조하는 바와 같이 본 발명의 야관문을 이용한 대구탕의 제조방법은, 야관문 담금주 제조 단계, 맑은 육수 제조 단계, 야관문 육수 제조 단계, 반건조 대구 제조 단계 및 야관문 대구탕 제조 단계를 포함한다.As shown in FIG. 1 , the method for producing cod soup using Yagwanmun of the present invention includes a step of preparing fermented yagwanmun, a step of preparing clear broth, a step of preparing a broth of yagwanmun, a step of preparing semi-dried cod, and a step of preparing yagwanmun cod soup.
이하에서 각 단계의 공정을 상세하게 설명한다.Hereinafter, the process of each step will be described in detail.
1. 야관문 담금주 제조1. Manufacture of Yagwanmun Damgeumju
야관문을 깨끗하게 세척한 다음, 술에 투입하고 80~100일간 우려내어 야관문 담금주를 제조한다. 이때 술은 얄코올 도수가 25%, 30% 또는 35%로 제조된 담금용 술일 수 있으며, 술 100중량부에 대해 야관문 19~20중량%가 투입될 수 있다.After cleaning the night gate, it is poured into alcohol and brewed for 80 to 100 days to prepare the fermented liquor made from the night gate. At this time, the alcohol may be a dipping alcohol prepared at 25%, 30% or 35% of the alcohol content, and 19 to 20% by weight of Yagwanmun may be added with respect to 100 parts by weight of the alcohol.
야관문을 우려낸 후 술에서 야관문을 제거하여 순수 야관문 담금주를 준비한다.After brewing the Yagwanmun, remove the Yagwanmun from the liquor to prepare pure Yagwanmun-dipping wine.
2. 맑은 육수 제조2. Making clear broth
물에 닭발, 닭뼈, 황기, 황칠나무, 파뿌리, 강황, 양파껍질, 헛개나무, 감초, 당귀, 생강 및 전복껍질을 투입하여 소정시간 끓여서 1차 가열하고, 건새우, 멸치 및 다시마를 추가 투입하여 소정 시간 끓여서 2차 가열한 다음, 고형물을 필터링 하여 맑은 육수를 준비한다.Add chicken feet, chicken bones, astragalus, hwangchil tree, green onion root, turmeric, onion peel, hemp tree, licorice, angelica, ginger and abalone peel to water, boil it for a predetermined time, and heat it first, add dried shrimp, anchovy and kelp After boiling for an hour, heat the second time, and then filter the solids to prepare clear broth.
상기 맑은 육수 제조 단계에서의 각 재료의 배합량은, 1차 가열 공정시 물 18ℓ에 대하여 닭발 250~350g, 닭뼈 250~350g, 황기 40~60g, 황칠나무 40~60g, 파뿌리 40~60g, 강황 10~20g, 양파껍질 40~60g, 헛개나무 50~70g, 감초 25~35g, 당귀 10~20g, 생강 90~110g, 전복껍질 400~600g을 투입하여 200~300분 끓일 수 있고, 2차 가열 공정시 건새우 120~180g, 멸치 120~180g, 다시마 80~120g을 투입하여 30~45분 끓일 수 있다.The blending amount of each ingredient in the clear broth manufacturing step is 250-350 g of chicken feet, 250-350 g of chicken bones, 40-60 g of astragalus, 40-60 g of hwangchil tree, 40-60 g of green onion, and 10 of turmeric per 18 liters of water during the first heating process. Add ~20g, onion peel 40~60g, sagebrush 50~70g, licorice 25~35g, angelica 10~20g, ginger 90~110g, abalone peel 400~600g and boil for 200~300 minutes, second heating process 120~180g dried shrimp, 120~180g anchovies, 80~120g kelp can be added and boiled for 30~45 minutes.
이때 전술한 2차 가열 공정에서 투입되는 재료 중 멸치의 경우 오래 끓이면 떫은 맛이 나므로 식감을 저해시킬 수 있고, 다시마를 오래 끓이면 거품이 많이 형성되기 때문에 끓이는 과정에서 거품을 자주 제거해야 하므로 불편하다. 따라서 먼저 건새우를 1차 투입하여 15~25분 끓인 다음, 멸치 및 다시마를 2차 투입하여 15~20분 더 끓이는 것이 바람직하다.At this time, in the case of anchovy among the ingredients input in the above-mentioned secondary heating process, if it is boiled for a long time, the texture may be impaired. Therefore, it is preferable to first add dried shrimp and boil for 15 to 25 minutes, then add anchovies and kelp a second time and boil for another 15 to 20 minutes.
풍미를 향상시키기 위해 상기 건새우 및 멸치를 투입하기 전에 먼저 약 2~10분 볶은 다음 투입하는 것도 좋다.In order to improve the flavor, it is also good to fry the dried shrimp and anchovies for about 2 to 10 minutes before adding them.
3. 야관문 육수 제조3. Yagwanmun broth production
상기 맑은 육수 제조 단계에서 수득한 맑은 육수와, 상기 야관문 담금주에서 수득한 야관문 담금주를 혼합한 상태에서 15~35분간 끓이며, 끓이는 과정에서 수면에 형성된 거품은 걷어낸다.In a state of mixing the clear broth obtained in the clear broth production step and the broth made in the broth of Yagwanmun, the broth is boiled for 15 to 35 minutes, and the bubbles formed on the water surface during the boiling process are skipped off.
이들의 배합량은 맑은 육수 100중량부에 대해 야관문 담금주 5~15중량%를 혼합할 수 있고, 이와 같이 맑은 육수에 야관문 담금주를 넣고 끓이면 알코올 성분에 의해서 잡냄새가 제거될 뿐 아니라, 후 공정에서 반건조 대구를 넣고 끓일 때에도 비린내를 제거할 수 있으므로 풍미를 향상시킬 수 있다.The amount of these compounds can be mixed with 5 to 15% by weight of Yagwanmun dipping wine with respect to 100 parts by weight of clear broth. The fishy smell can be removed even when semi-dried cod is added and boiled, so the flavor can be improved.
4. 반건조 대구 제조4. Preparation of semi-dried cod
대구의 등을 절개하여 내장을 제거한 다음, 머리, 뼈 및 꼬리를 제거하지 않은 상태에서 깨끗하게 세척한 대구를 4~6시간 냉풍으로 건조하거나 10~20시간 자연 건조하여 반건조된 대구를 준비한다.Prepare semi-dried cod by incising the back of the cod to remove the intestines, then drying the cleaned cod with cold air for 4 to 6 hours or natural drying for 10 to 20 hours without removing the head, bones and tail.
5. 야관문 대구탕 제조5. Yagwanmun Daegu Soup
준비된 상기 야관문 육수에 준비된 상기 반건조 대구와 함께 찹쌀, 대추, 더덕, 마늘, 미나리, 대파를 투입하여 5~15분 끓여서 야관문을 이용한 대구탕을 제조한다.In the prepared Yagwanmun broth, add glutinous rice, jujube, deodeok, garlic, water parsley, and green onion together with the semi-dried cod prepared above, and boil for 5 to 15 minutes to prepare cod soup using Yagwanmun.
상기 야관문 대구탕 제조 단계에서의 각 재료 투입량은, 육수 100중량부에 대해 반건조 대구 28~35중량%, 찹쌀 32~38중량%, 대추 2~5중량%, 더덕 2~5중량%, 마늘 2~6중량%, 미나리 2~5중량%, 대파 1~3중량%를 투입할 수 있으며, 기호에 따라 기타 재료를 더 투입하는 것도 가능하다.The amount of each material input in the Yagwanmun Daegutang manufacturing step is 28 to 35% by weight of semi-dried cod, 32 to 38% by weight of glutinous rice, 2 to 5% by weight of jujube, 2 to 5% by weight of deodeok, 2 to 5% by weight of garlic with respect to 100 parts by weight of broth ~6% by weight, water parsley 2-5% by weight, green onion 1-3% by weight can be added, and it is possible to add other materials according to preference.
이와 같이 상술한 설명은 본 발명의 기술 사상을 보인 한정된 실시 예에 따라 설명하였으나, 본 발명은 특정의 실시 예나 수치에 한정되지 아니하며, 실시 예들의 구성요소 일부를 변경, 혼합하는 등, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시가 가능하고, 그러한 변형 실시는 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해되어서는 안 될 것이다.As such, the above description has been described in accordance with limited embodiments showing the technical spirit of the present invention, but the present invention is not limited to specific embodiments or numerical values, and changes and mixing of some of the components of the embodiments are included in the claims. Various modifications may be made by those of ordinary skill in the art to which the invention pertains without departing from the gist of the present invention, and such modifications should not be individually understood from the technical spirit or prospect of the present invention. will be
Claims (5)
물에 닭발, 닭뼈, 황기, 황칠나무, 파뿌리, 강황, 양파껍질, 헛개나무, 감초, 당귀, 생강 및 전복껍질을 투입하여 소정시간 끓여서 1차 가열하고, 건새우, 멸치 및 다시마를 추가 투입하여 소정 시간 끓여서 2차 가열한 다음, 고형물을 필터링 하는 맑은 육수 제조 단계;
상기 맑은 육수와 상기 야관문 담금주를 혼합하여 소정시간 끓이는 야관문 육수 제조 단계;
대구의 등을 절개하여 내장을 제거한 후 세척한 대구를 소정 시간 건조하는 반건조 대구 제조 단계;
상기 야관문 육수에 상기 반건조 대구, 찹쌀, 대추, 더덕, 마늘, 미나리, 대파를 투입하여 소정시간 끓이는 야관문 대구탕 제조 단계; 를 포함하는 것을 특징으로 하는 야관문을 이용한 대구탕의 제조방법.
Yagwanmun fermented liquor manufacturing step of brewing by putting it in alcohol;
Add chicken feet, chicken bones, astragalus, hwangchil tree, green onion root, turmeric, onion peel, hemp tree, licorice, angelica, ginger and abalone peel to water, boil it for a predetermined time, and heat it first, add dried shrimp, anchovy and kelp A clear broth preparation step of boiling for time and then second heating, filtering the solids;
A Yagwanmun broth manufacturing step of mixing the clear broth and the Yagwanmun fermented wine and boiling for a predetermined time;
A semi-dried cod manufacturing step of removing the intestines by incision of the back of the cod and drying the washed cod for a predetermined time;
Yagwanmun cod soup manufacturing step of boiling the semi-dried cod, glutinous rice, jujube, deodeok, garlic, water parsley, and green onion in the Yagwanmun broth for a predetermined time; A method of producing cod soup using a yagwanmun, characterized in that it comprises a.
상기 맑은 육수 제조 단계에서 2차 가열 공정은, 건새우를 1차 투입하여 15~25분 끓인 후, 멸치 및 다시마를 2차 투입하여 15~20분 끓이는 것을 특징으로 하는 야관문을 이용한 대구탕의 제조방법.
The method according to claim 1,
The second heating process in the clear broth production step is a method of producing cod soup using a yagwanmun, characterized in that dry shrimp is first added and boiled for 15 to 25 minutes, then anchovy and kelp are second added and boiled for 15 to 20 minutes.
상기 맑은 육수 제조 단계에서 1차 가열 공정시 물 18ℓ에 대하여 닭발 250~350g, 닭뼈 250~350g, 황기 40~60g, 황칠나무 40~60g, 파뿌리 40~60g, 강황 10~20g, 양파껍질 40~60g, 헛개나무 50~70g, 감초 25~35g, 당귀 10~20g, 생강 90~110g, 전복껍질 400~600g을 투입하여 200~300분 끓이고, 2차 가열 공정시 건새우 120~180g, 멸치 120~180g, 다시마 80~120g을 투입하는 것을 특징으로 하는 야관문을 이용한 대구탕의 제조방법.
The method according to claim 1 or 2,
In the first heating process in the clear broth manufacturing step, 250-350 g of chicken feet, 250-350 g of chicken bones, 40-60 g of astragalus, 40-60 g of hwangchil tree, 40-60 g of green onion, 10-20 g of turmeric, 40- onion skin per 18 liters of water during the first heating process Add 60g, 50~70g Heotgae tree, 25~35g licorice, 10~20g Angelica, 90~110g ginger, 400~600g abalone shell and boil for 200~300 minutes. During the second heating process, dry shrimp 120~180g, anchovy 120~ A method of producing Daegutang using Yagwanmun, characterized in that 180g and 80~120g of kelp are added.
상기 야관문 육수 제조 단계에서, 상기 맑은 육수 100중량부에 대해 야관문 담금주 10중량%를 혼합하여 15~35분 끓이는 것을 특징으로 하는 야관문을 이용한 대구탕의 제조방법.
The method according to claim 1,
In the Yagwanmun broth manufacturing step, 10% by weight of Yagwanmun fermented wine is mixed with 100 parts by weight of the clear broth and boiled for 15 to 35 minutes.
상기 야관문 대구탕 제조 단계에서, 육수 100중량부에 대해 반건조 대구 28~35중량%, 찹쌀 32~38중량%, 대추 2~5중량%, 더덕 2~5중량%, 마늘 2~6중량%, 미나리 2~5중량%, 대파 1~3중량%를 투입하여 5~15분 끓이는 것을 특징으로 하는 야관문을 이용한 대구탕의 제조방법.The method according to claim 1,
In the Yagwanmun Daegu-tang manufacturing step, semi-dried cod 28-35% by weight, glutinous rice 32-38% by weight, jujube 2-5% by weight, deodeok 2-5% by weight, garlic 2-6% by weight with respect to 100 parts by weight of broth, A method of producing cod soup using a night gwanmun, characterized in that 2 to 5% by weight of water parsley and 1-3% by weight of green onion are added and boiled for 5 to 15 minutes.
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| KR20190134003A (en) | 2018-05-24 | 2019-12-04 | 효품영농조합법인 | Manufacturing method of Lespedeza cuneata tea |
| KR20190138944A (en) | 2018-06-07 | 2019-12-17 | 강명희 | Manufacturing method of Lespedeza cuneata liquor |
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| KR101857075B1 (en) | 2017-12-18 | 2018-05-11 | 방종찬 | Codfish Soup Enhanced Texture and Organoleptic Quality and Manufacturing Method Thereof |
| KR20190134003A (en) | 2018-05-24 | 2019-12-04 | 효품영농조합법인 | Manufacturing method of Lespedeza cuneata tea |
| KR20190138944A (en) | 2018-06-07 | 2019-12-17 | 강명희 | Manufacturing method of Lespedeza cuneata liquor |
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